Banana and Chocolate Chip Muffins Recipe
A premium, bakery-style muffin featuring a moist brown-sugar base and a double-hit of chocolate. These muffins utilize a specific leavening balance to ensure a high rise and tender crumb.
Equipment
- Standard 12-cup muffin tin
- Paper liners
- Two Mixing Bowls
- Whisk and silicone spatula
Ingredients
- 3 medium ripe bananas mashed (approx. 1 ¼ cups)
- 6 tbsp 85g unsalted butter, melted and cooled
- 1 ½ cups 190g all-purpose flour
- ½ cup 95g light brown sugar, packed
- ¼ cup 50g granulated white sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 1 cup 170g semi-sweet chocolate chips
Instructions
- Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Dry Mix: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp fine sea salt.
- Wet Mix: In a large bowl, whisk the 3 mashed bananas, 6 tbsp melted butter, ½ cup brown sugar, ¼ cup white sugar, 1 egg, and 1 tsp vanilla extract until smooth.
- Combine: Pour the flour mixture into the banana mixture. Using a spatula, fold gently until just a few streaks of dry flour remain.
- Fold: Gently stir in ¾ cup of the chocolate chips. Be careful not to overmix; stop as soon as the chips are distributed.
- Fill: Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining ¼ cup of chocolate chips over the tops.
- Bake: Bake for 18–20 minutes at 375°F, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins sit in the tin for 5 minutes, then move them to a wire rack to finish cooling.
